Champagne & Raspberry Cheesecake with Peach & Mango Topping

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 eggs
• 1/2 cup champagne
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries

Peach & Mango Topping

• 2 ripe mangoes, peeled and diced
• 2 medium peaches, peeled and diced
• 1/4 cup sugar
• 1/4 cup water

Directions

1. Preheat oven to 350F. Grease a 9-inch springform pan.
2. To make the graham cracker base, mix together graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then let it cool completely on a wire rack.
4. To make the cheesecake filling, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar in a large bowl until smooth. Beat in eggs, one at a time, then stir in champagne and vanilla extract. Fold in raspberries.
5. Pour the cheesecake filling over the graham cracker crust.
6. Bake for 45-50 minutes, or until the center is set.
7. Let the cheesecake cool to room temperature before refrigerating for at least 2 hours.
8. To make the peach and mango topping, combine diced mangoes, diced peaches, sugar, and water in a medium saucepan. Bring to a simmer and cook for 10 minutes, or until the fruits are soft and syrupy.
9. Let the fruit topping cool completely, then spoon over the chilled cheesecake.
10. Serve and enjoy!